Berry Cookies – Gluten Free, Dairy Free & Healthy!
Small Bakes & Cakes
Lemon Shortbread
There’s something so simple and delicious about shortbread and it can be made in any shape which is great too. I used a square, 9″ tart tin so I could cut them into rectangular pieces and it has a removable bottom which is handy too.
It simply needs some parchment to line the base. This recipe does well if allowed to sit in the fridge for about 30 minutes and then baked.
I scored the pastry before baking but I may have needed to go a bit deeper with the knife. As we’re such big lemon fans, I thought it would be really nice to use the zest of a lemon in the shortbread and I added 1/2 tsp of Sicilian Lemon Extract for a bit more punch.
A little drizzle of a lemon glaze was the perfect finish topped with pistachio pieces. Ta Dah 🙂
Apple & Cinnamon Oat Muffins – Gluten Free option included
I’ve tried this great muffin recipe with different flavour combinations and it was a given that apple and cinnamon would be one to try and wow, did it deliver! Everyone totally loved them.
As these Oat Muffins freeze so well, it’s a great recipe to make and keep for a quick and healthy breakfast or mid morning/afternoon snack to keep you going while at the same time they are low fat, full of fibre, protein, have no refined or processed sugar and taste amazing … it’s a win/win recipe! I’ve used gluten free oats so perfect for the coeliac in our house.
Banana & Peanut Butter Oat Muffins – Gluten Free Option included
I found this US recipe from a blog called “She Likes Food” from Pinterest and liked the healthy take of baked oats with great flavours. It was simple enough to modify the recipe with healthy substitutes and from US imperial to metric measurements.
It’s a simple all in one bowl recipe which is always a bonus! I’ve also given both standard and gluten free versions so you can choose which suits you best.
It’s such a classic flavour combination of banana and peanut butter that I knew they would work out great and be a nice treat without too much guilt. They freeze really well so it’s handy to make two batches and have them for running out the door or when hunger suddenly hits mid afternoon!
Oat Raisin Cookies – Gluten Free Version included
I found this recipe on Pinterest and originally from Two Purple Figs and I’m a sucker for a traditional Oat Raisin cookie but wanted to make them healthier and to be fair to everyone in the house, gluten free too so I’ve modified the original and it worked out great!
So these are a healthy cookie compared to what you would purchase or traditionally make. They use organic coconut sugar in smaller quantities, have protein powder and include some mixed seeds. All in all, a lot less guilt and some good stuff for you too 🙂
Good Morning Scones
I wanted to make a tasty scone that didn’t leave me feeling bloated when I enjoyed one mid morning and my aim was to have it sugar free and healthy so I combined a couple of fresh and dried ingredients you would normally have in the kitchen, added some spices and used my Best Scone Recipe as the base. Here’s that recipe if you want to try it: https://www.cozebakes.com/2017/03/10/best-scone-recipe/
So the Good Morning Scones were born! They are full of lovely naturally sweet ingredients like dried cranberries and sultanas plus using a mix of wholemeal flour with the plain flour adds a healthy, full of fibre boost. I used a mix of sunflower and pumpkin seeds to add even more healthy bites.
Mincemeat Muffins
I absolutely love Mincemeat. I make my own as I like the bite of fresh cranberries but whatever works for you is always good. I have put a few suggestions to just lift up some good quality shop bought Mincemeat below. I freeze punnets of fresh cranberries and use them through the year. They are just fantastic little jewels of loveliness.
You would think these Mincemeat Muffins would be rich and heavy but they are amazingly light and fluffy and absolutely packed full of flavour. They last well in an airtight container and were really popular. In fact, several times there were 2 eaten at a sitting!
Gluten Free Spiced Apple Muffins
I love baking with apples and adding different spices to the recipe always makes them so irresistible and always a big hit. So I had a recipe for cupcakes with a streusel topping but as these were requested to be gluten free, I changed the recipe a bit and it worked really well.
They were made to go into the freezer so I couldn’t add any icing drizzle on top but if you would like to do this, then add apple juice and a touch of cinnamon to sieved icing sugar and mix well until you get the right drizzle consistency. (Approximate quantities in the method below)
Cherry Muffins
This is a quick and easy recipe which results in gorgeous muffins with a lovely hint of almond flavour. It’s a combination that goes so well together. I love the fact you need nothing other than two bowls and spoon to make them.
Most muffin recipes are made the same way – you mix the dry ingredients in one bowl, the wet ingredients in another and gently mix. Muffins are very easy to make but notorious for turning out dense instead of light and fluffy. The main reason for this is over mixing so go gently!
There’s no butter in the recipe which is handy for different people; vegetable oil is used in it’s place. I’ve also reduced the sugar quantity so you do what works best for you. It’s just an option.
Lemon & Coconut Muffins
If you’re looking for a bake with a massive burst of lemon, then this is the one for you! It’s literally zinging all the way from the oven to your plate. Adding the coconut just gives it a fabulous edge and if you want to emphasise the coconut taste, then toast the coconut used for the topping.
Savoury Soda Bread Muffins
This is a really versatile recipe using Soda Bread Muffins as the base, it’s like bread’s take on fast food but lighter and with lots of flavour!
Easy to make, baked very quickly in individual muffin tins, they are ideal for lunch boxes or to eat on the go.
There are endless variations of this recipe and it’s all down to personal taste and who you are making them for. I’m going to give you one variation in the recipe here and after that, your ideas will flow.
Red Velvet Cupcakes
When you hear Red Velvet you always feel they are a little bit special and up a notch from your usual cupcake. Personally, they don’t rock my boat as much as other flavours do but they always receive a great reaction and visitors love them so for that reason, they are served at cozebakes. We’re all about pleasing people!
Made this particular recipe for the first time; I’ve always found Red Velvet recipes seemed quite complicated for a simple cupcake but this one worked out well and wasn’t difficult. There are more ingredients in a red velvet than most other cupcakes but they are worth it for a special occasion. What I like about this recipe is that these cakes will keep for a few days in a cake tin or airtight container. You can also freeze them and then defrost and ice when you need them. Handy to get ahead 🙂
